WHOLE FOODS SMOKED TROUT RECIPES

Steps:

• Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
• Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
• Season the inside and outside of the trout generously with salt and pepper.
• If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
• Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
• Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
• Check the fish for doneness after 20 minutes.
• If the underside is considerably darker than the top after about 12 minutes
• of smoking, flip the fish and continue cooking.
• Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
• To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
• Lift off the skin from the top fillet or leave it on if you like.
• With the help of the knife, gently lift the top fillet free of the bones.
• Turn the fish over and repeat.
• Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.

Steps:

• Rinse the fish and pat dry. Mix 1.5 liters (approximately 6 1/4 cup) of water with the salt and the spices and place the fish in the water. The fish should be completely covered by the liquid. Infuse overnight.
• The next day, take the fish from the water and pat dry.
• Heat up the grill and soak the wood for about 30 minutes in water. Drain, place the wood on a piece of aluminum foil, closing as a packet and repeatedly pierce with a knife. Then put the package on the grill and wait until it starts to smoke. Place the fish on an oiled grill rack and smoke the fish at about 85°C (approximately 175°F) with the lid closed for 45 minutes.
• Then remove and let cool.